A small Japanese grater, shaped like a seabream (the Japanese tai). Like all Japanese graters, it consists of small cantilevered blades, ideal for scraping the pulp while preserving the juices and is therefore traditionally used to grate ginger, wasabi root, daikon, but also garlic and citrus peel as well as spices such as nutmeg and cinnamon.
The concave shape, in addition to making it easier to grate, helps to collect the juices, while the hole on the tail allows to hang it and keep it within reach. Made of stainless steel, easy to maintain and wash.
A must, for Japanese cuisine but also for preparing Western dishes.